# Needed Ingredients:
→ Salad Base
01 - 5 cups baby spinach or mixed greens
02 - 2 cups cherry tomatoes, halved
03 - 2 cups cucumber, diced
04 - 1 cup shredded carrots
05 - 1 1/2 cups cooked quinoa or brown rice, cooled
06 - 1 cup canned chickpeas, drained and rinsed
→ Protein
07 - 2 grilled chicken breasts, sliced (optional; omit for vegetarian)
08 - 1 cup feta cheese, crumbled
09 - 1 cup cooked lentils
→ Extras
10 - 1/2 cup red onion, thinly sliced
11 - 1 avocado, diced (add fresh before eating)
12 - 1/2 cup roasted sunflower seeds or pumpkin seeds
→ Dressings
13 - 1/3 cup olive oil
14 - 3 tablespoons balsamic vinegar
15 - 1 tablespoon Dijon mustard
16 - 1 clove garlic, minced
17 - Salt, to taste
18 - Black pepper, to taste
# Preparation Steps:
01 - Arrange 5 large mason jars (quart size) on a clean workspace and ensure all lids are ready.
02 - Combine olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and black pepper in a mixing bowl; whisk until emulsified.
03 - Pour 2 to 3 tablespoons of dressing into the bottom of each mason jar.
04 - Place chickpeas, cooked quinoa or rice, shredded carrots, and diced cucumbers in the jar as the first layer.
05 - Top the previous layer with halved cherry tomatoes and thinly sliced red onion.
06 - Add chosen protein option (sliced chicken breast, crumbled feta cheese, or cooked lentils) as the next layer.
07 - Add baby spinach or mixed greens and roasted sunflower or pumpkin seeds to the top layer to maintain freshness.
08 - Secure lids tightly on each jar and refrigerate for up to 5 days.
09 - When ready, shake the jar thoroughly or transfer contents into a bowl and toss. Add diced avocado immediately before eating.
